Slow Cooker Mississippi Roast

Slow Cooker Mississippi Roast

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon coarse pepper
  • 1/2 teaspoon salt
  • 3 to 4 pounds beef chuck roast
  • 1/4 cup butter
  • 1 cup beef broth
  • 1 package (1 ounce) onion soup mix
  • 1 package (1 ounce) ranch dressing mix
  • 1 jar (12 ounce) sliced hot banana peppers, drained

Directions

  1. In a large resealable plastic bag, add flour, pepper and salt. Seal and shake. Add meat to bag, then shake to coat with flour mixture. 
  2. In a large skillet over medium-high, melt butter. Add meat, cooking about 5 to 6 minutes on each side until golden brown. Place in slow cooker crock.
  3. Pour remaining flour mixture, broth, soup and dressing mix over meat, then top with peppers.
  4. Cover and cook on HIGH for 4 to 5 hours or LOW for 8 to 9 hours until meat is cooked and can be shredded.
  5. Remove meat to a cutting board. Shred meat with two forks.
  6. Add meat back into the crock. Stir until well blended.
  7. Serve over mashed potatoes or on slider buns.

Serves: 8-10

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